Fluffy Sourdough Pancakes

Name: Fluffy Sourdough Pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 200 g sourdough starter; 200 g self-raising flour; 2 eggs; 260 ml milk; 50 g butter; 1 tbsp golden caster sugar; 1 tsp baking powder; 1 pinch salt; 1 tbsp sunflower oil; 2 tbsp maple syrup

Transform your sourdough discard into these incredibly fluffy and tangy pancakes. They offer a complex depth of flavor and a light, airy texture that makes them the ultimate weekend breakfast treat.

Servings12 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

sourdough starter
200 g
self-raising flour
200 g
eggs
2
milk
260 ml
butter
50 g
golden caster sugar
1 tbsp
baking powder
1 tsp
salt
1 pinch
sunflower oil
1 tbsp
maple syrup
2 tbsp

Step-by-Step Instructions

In a large mixing bowl, combine the self-raising flour, golden caster sugar, baking powder, and a large pinch of salt. Whisk in the sourdough starter, eggs, and milk until the mixture forms a thick, smooth batter.

Gently whisk the 50g of melted butter into the batter until just incorporated.

Place a non-stick frying pan over medium heat. Add a splash of sunflower oil and a small knob of butter. Once the butter is sizzling, ladle the batter into the pan to create pancakes about 7-8cm in diameter, leaving plenty of space between them.

Cook for approximately 2 minutes, or until bubbles begin to form and burst on the surface. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through.

Serve immediately while hot, or keep warm in a low oven while you finish the remaining batter. Serve with a generous drizzle of maple syrup.

Chef's Tips

For the best results, use sourdough starter that is at room temperature. If the batter feels too thick, add a tablespoon of milk at a time to reach your preferred consistency. These are also delicious with fresh berries or chocolate chips added to the batter while in the pan.